scottish soul food, updated

Vegan banana-date scones

DRY MIX:

1 cup all purpose flour

1¼ cups whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

2 tablespoons ground flax seed

¼ teaspoon nutmeg

½ teaspoon salt

WET MIX:

1 cup mashed, ripe banana

⅓ cup rice, soy, nut or regular milk

⅓ cup vegetable oil

¼ cup brown rice syrup or agave

FRUIT + NUT

1 cup cut up dates 

½ cup chopped pecans or walnuts

Mix all together, drop in large dollops on parchment paper lined baking sheet, and sprinkle tops with sugar.  Bake at 350° for 30-40 minutes.